today I’m excited to be sharing this lemon lovers dream cake recipe which is from linda lomlino from call me cupcakes book lomelinos cakes which is released in English on the 11th November.
i also get to give a copy of the book away to one lucky reader.
i was asked to choose between two recipes that they sent me so i made this one as i am a self proclaimed lemon lover so i knew i would love this,
the sponge to this cake is so light its like eating clouds of lemon,
I took the cake to the moors hoping to get a good photo but I wasn’t happy with the outcome
Linda says, “during baking the layers will puff up above the sides of the pan, but as soon as you remove them from the oven they can collapse in the middle so quickly flip them on to a wire cooking rack in the tins and let them cool and they will flatten out”
4 large eggs
3/4 cup flour
1 1/2 tsp cornstarch
1/2 cup + 1/4 cup sugar
1 1/2 tsp baking powder
1 tbsp lemon juice and 3 tbsp water
1 tbsp lemon zest
1 tsp vanilla sugar
(3 tbs oil)
making the lemon layers
separate the egg whites in to one bowl and add three of the yokes into another (save the forth yoke for something else) allow them to come to room temperature
preheat the oven to 325f
sift the flour, cornstarch, 1/2 cup of sugar, baking powder and salt into a bowl,
whisk the oil, egg yokes and lemon juice and zest and vanilla sugar together then pour in to the dry ingredients and stir only to bring together,
start beating the egg whites until the hold soft peaks then start adding the remaining 1/4 cup of sugar a tablespoon at a time until the mixture reaches stiff peaks.
carefully fold 1/4 of the egg whites in with the batter to lighten it then add the rest carefully folding it so you dont loose the air a 1/4 at a time.
divide into two unbuttered 6 inch cake tins and bake for 30 to 40 minutes.
when cooked the top should be golden brown and a toothpick inserted into the centre should have moist crumbs.
flip immediately onto a wire rack so it doesn’t collapse in the centre and let cool in the tins.
then take a knife and gently loosen the cake
for lemon curd (about 1 1/3 cups)
2/3 cup granulated sugar
2 large eggs
juice and peel from two lemons (about 6 tbsp juice and 2 zest)
1/2 stick unsalted utter at room temperature cut into cubes,
pour the sugar, egg, lemon zest and juice into a heatproof bowl and place it over a saucepan of simmering water.
use a hand whisk to beat the mixture continually so the curd doesn’t harden,
the curd should be the same thickness as a hollandaise sauce,
remove the curd from the heat and add the butter and mix until smooth.
pour into a lidded jar.
it will keep for 1 week in the fridge,
for the lemon cream
1 1/4 cup whipping cream
2/3 tbsp granulated sugar
6 tbsp lemon curd
beat the cream and sugar together until Incorporated then fold in the lemon curd to make a thick cream,
to assemble the cake
slice each layer in half horizontally so you will have four thin layers,
place the first layer of sponge on a cake plate and spread a even layer of curd over the layer then continue with the next two layers then add the final layer on top cut side down,
cover the entire cake with lemon cream then fit a pastry bag with a small star tip.
pipe small rosettes over the top.
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